This is great with a variety of egg dishes, on sandwiches, bread, etc. You can experiment with how finely to chop the ingredients. I prefer them to be somewhat coarse. Sun-dried tomatoes have huge variability, and can make or ruin the dish. Many are incredibly salty, so try to find some that are not, so you get a rich tomato flavor and not just saltiness. It’s also best if they are still a little soft, and not too dry. The quality of the olive oil is also important. California olive oil is generally pure. Many European olive oils are, unfortunately, adulterated. There is a huge black market in olive oil.